Capsicum rice is one of my success dishes as a beginner that some people have even mapped me to my capsicum rice in their minds. It is simple mixed rice suitable for preparing and packing hours earlier to consuming; however, just the ingredient list is a little longer though they are basic ones available at home. Capsicum’s flavour is aroused with other blended spices and imbued in the rice.
Serves: 2
Preparation Time: 10 min
Cooking Time: 10 min (Excluding time for steaming the rice)
Ingredients:
1. Capsicum – 2
2. Oil – 1 tbsp
3. Mustard – ½ tsp
4. Urad dal – ½ tbsp
5. Asafoetida – 1 pinch
6. Curry leaves – 1 spring
7. Steamed rice – 3 cups
8. Ghee – 1 tbsp
For Masala:
1. Ghee – 1 tsp
2. Cumin seeds – 1 tsp
3. Pepper corns – ½ tsp
4. Coriander seeds – 1 tsp
5. Urad dal – 1 tbsp
6. Bengal gram – 1 tbsp
7. Cinnamon – 1” piece
8. Cloves – 2
9. Red chillies – 2
10. Coconut – 2” piece
Method:
Step 1: For masala heat the pan, roast the ingredients separately (if preparing for larger scale) or together with a tsp of ghee until crisp and aromatic. Be sure not to burn them; grind them in a mixer and keep aside.
Step 2: Heat oil in a tawa and season with mustard, urad dal, curry leaves and asafoetida (if you prefer add some Bengal gram & Urad dal to tempering also)
Step 3: Add the chopped capsicum and sauté for 2-3 minutes so that it gets cooked but not deformed.
Step 4: Then add the ground masala mix & salt and roast for one more minute.
Step 5: Slowly add the cooked rice into the pan, drizzle some ghee and mix well. Turn off stove. Adjust salt.
Step 6: Serve with raita or plain curds.
